Made as written except mine was ready in 8 hours. I think 12 hours is too long. Other than that, this was perfect as written.
Delicious. I also shortened the time to 8 hours and it was perfect. I let my meat sit in the brine overnight to lock in some extra flavor as well. Would highly recommend this recipe!
I brined the meat with salt, homemade Maple syrup, apple juice, hickory smoke liquid, and smoked Spanish style paprika.